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This incredibly fragrant coconut rice is a staple in Southeast Asia and perfect for elevating any curry. This version of coconut rice is common in Malaysia and used for making Malaysia’s national dish — nasi lemak! Regular ol’ rice is elevated by cooking it in coconut milk along with aromatics like ginger and pandan leaf, all of which enrich the rice and give it a savory-sweet perfume.
Even if you’re not making nasi lemak, a bowl of coconut rice can do wonders in livening up a weeknight meal, and is great use of extra coconut milk. If you are looking to use up left over coconut milk on hand, don't stress if you have a little more or less than 1/2 cup. For example, if you have 1/3 or 2/3 cup of coconut milk, just increase or reduce the water ratio proportionally to keep the overall amount of liquid in the recipe the same.
- Recipe by Deborah Lee
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